Code |
Observed Violations |
Points |
Critical |
Occurrences |
COS |
PHR |
4.2.2** |
The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for eggs. |
|
true |
1 |
false |
Demonstration of Knowledge** |
4.3.24 |
Food containers are not labeled with the common name of the food. |
|
false |
1 |
false |
Food Storage Containers - Identified with Common Name of Food. |
4.3.37 |
Food is being stored on the floor. |
|
false |
1 |
false |
Food Storage. |
4.3.59* |
Cheese slices are being held at 50°F in a reach in cooler. |
|
true |
1 |
false |
Cold Holding* |
4.3.60** |
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. |
|
true |
1 |
false |
Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
4.4.1* |
Food is being stored in non-food grade containers. |
|
true |
1 |
false |
Characteristics - Multi-use* |
4.4.63 |
A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. |
|
false |
1 |
false |
Good Repair and Proper Adjustment |
4.4.76* |
Sanitizer concentration in the three compartment sink is too strong. |
|
true |
1 |
true |
Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
4.5.30 |
The spray nozzle is leaking on the 3-compartment sink. |
|
false |
1 |
false |
System Maintained in Good Repair Non-critical |